To maintain the colour of Capsicum, undercook them or deep fry them before using. For deep frying Capsicum, heat oil, add cubes of Capsicum, count to ten and remove the capsicum cubes.
It’s difficult to maintain colour of Sarson Ka Saag. Because of the high iron content the saag turns black; and since we generally overcook saag for the extra taste, it turns dark green.
Avoid adding soda to both these dishes.